Jan 29, 2012

Valentine's Day is here before you know it, so if chocolate is something you crave, why not make it healthier with these petite loaves made with love... by you!

Whole wheat mini banana bread made with ripe bananas and chocolate chips are sure to leave a smile on anyone's face.

These make 8 large muffins in comparison to using a normal sized muffin tin which gives you 12-13. If you don't have these Petite Loaf Pans you can use one large 8 x 5-inch loaf instead, cooking time will be closer to 50-60 minutes or use a regular sized muffin tin, baking them for about 25 minutes.

Because they are so large the nutritional info is a little higher, so I have also provided the nutritional info for regular sized muffins. Perhaps these cute silicone heart shaped muffin tins?

I am a newbie to your site but I have already saved nearly 40 recipes and tried 2 so far. Excellent! I just wanted to send my thanks to you for making an effort each day to share with us food-lovers-but-calorie-counters on how to make delicious foods without all the calories. And I also wanted to compliment you on your improvements in photography. The photos from when you first started your blog to current. remarkable change and growth.

These look great! I have marked these as - to be made soon - I'm thinking as part of my tax season go to breakfast. I just have to double check that I have everything and then I'll freeze 2/3 to have as a grab and go meal. Thanks so much for this - you really do make this so much easier for us - I hate figuring out points and such :-)

Gina- how batter per mini-loaf? I have one of the pans but haven't used it yet. It looks like you filled it up about half way but I'm not sure. Think this would be a great recipe to break in my pan. Thank you for all the awesome recipes! I am constantly telling people about your blog, its the only one I follow.

I think I would have really liked these, except I used regular whole wheat flour. It made it have a funky taste. My husband (who can always tell if I'm pulling a "healthy" fast one on him) LOVED them! I liked the amount of sweetness, and will definitely try them again when I have some WHITE whole wheat flour. I think that's where I went wrong!:)

I am a huge fan of King Arthur flours or Bob's Red Mill. White whole-wheat flour is made with white wheat, which lacks bran color, it also has a milder flavor and softer texture. Regular whole-wheat flour is made with red wheat, which is darker in color and has a slightly bitter taste and a coarser texture. Both types are made with whole grains, they just have a different color, taste and texture. If you can't find it, then I suggest a blend of all purpose and whole-wheat.

I bought a mini loaf pan a few months ago with the intent of making the turkey loaves (I had made them in a muffin tin previously), but hadn't done it. I'm usually hesitant with lower-cal baking, but these are GREAT! I whipped them up last night so I would have a quick & easy breakfast to grab this morning... so delicious and so easy.

Just pulled these out of the oven - delicious....just like everything else I've tried from your site. Its amazing what simple recipe tweaks can do for health and taste. Thanks, Gina, for doing all the research and testing for us!

I made these today as mini muffins to share in a class. They turned out so good! I ended up doubling the recipe to take some to my teacher daughter, and I was able to get 76 little muffins, came out to a little over 1.25 pts per muffin! Not a bad little snack, I plan on freezer the leftovers for an "on the run" breakfast! Thanks Gina!

So I made these a week ago as a first of many recipes of yours I've tried (and loved) this week. My daughter ate them for breakfast, afternoon snacks and dessert. She asked for another batch today--of course I can't disappoint her ;) wink wink. Thanks for all of your recipes! I've lost 5 lbs in one week since using your recipes!! You're the best!!

I'm going to make these today but I wanted to share a helpful hint that I use for my previous banana bread recipes, some may do this/know this but it has helped me a lot so I thought I would share. Once my banana's get too ripe to eat, I leave them on the counter another couple of days (I like to eat when they are only yellow with no browning so I go through a lot of bananas) When they are ripe enough I peel them and wrap them in saran wrap, but in a ziplock and freeze them. That way I always have banana's ready and I'm not throwing out banana's that are too ripe. I know some people put banana's in the freezer frozen but the first time I did that and had to peel a frozen banana made me think of doing it this way! Thanks Gina for all these recipes, I've made several and it has given my family new hope that mama watching her points does not mean the food is bland!

I just made these today as square muffins and they are delicious, well worth the points. I'm giving a few out to my WW friends for Valentine's day....I even found square paper muffin tins so they will look festive. Thanks for all your great recipes.

Do you think I could use something else instead of apple sauce, like maybe more bananas or pumpkin puree? Also, would cutting out the butter completely, or replacing it with coconut oil make a huge difference? Making these for brunch or Sunday, and I can't wait to see how yummy they are. Thanks, Gina!

I made these as muffins, and they were good! Could tell they were low fat - but that was ok with me. They still tasted good. The only problem was that some of the muffins stuck to the wrappers - so with the second batch I cooked I lightly sprayed the wrappers. Kept the muffins from sticking and didn't make them oily!

Hi there! Yes - I JUST made some using whole wheat pastry flour and it tasted amazing! Go for it! I also used muffin pans (for portion control) and they turned out just fine. I was only able to make 10 muffins using this recipe and they were regular size muffins so I figured 5 pts for each.

I made these this morning, and while they're O.K., they really do taste like diet muffins. I think the use of some cinnamon and nutmeg would have been wise. I used brown whole wheat flour (I like the flavor)and baked them in cupcake tins w/ wrappers. On the flip side they are moist for only having 2tbsp of butter!

Ever since joining WW I've been on the hunt to find healthy recipes that taste good and my husband would eat. These are so delicious and even he loves them. I made them as muffins and made them just a tiny bit smaller so they'd only be 3 WW P+. I will most definitely be making these again. Thank you for your amazing, healthy recipes!

My 5buddies year old and I made these this morning to use up some brown bananas. Yum! We made muffins (12) as I cannot locate my mini loaf pans. We did use whole wheat pastry flour as that is what I had available. Instead of chocolate chips, we used mini cinnamon chips...a perfect complement. Very moist and deliscious.

I just made these last night, because my husband said he was craving banana bread. They are so delicious and easy! The fact that they are healthy is just an added bonus! Thank you so much for sharing your recipes with us! I have found a website in yours that I will be visiting for years to come!

These muffins were so moist and delicious! Your muffins are always so tasty and don't taste low fat but are. Yay! I love that you use all natural ingredients in all of your recipes to keep everything very healthy. I love your website and keep up the great work :)

THese are AWESOME!!! I made them in my perfect brownie maker (they cut them into perfect squares! They were a huge hit with my 8 year old as well as husband and my parents!! Perfect breakfast, snack, or dessert!! Thanks for the recipe!!

these are wonderful - I am amazed at how the few small changes brought out a muffin with all the same flavor and just as moist as the muffins I was making before with full fat in them. Thanks so much, I am new to the site, but I can tell already I will be visiting a lot!

I had my regular banana bread recipe out and thought to look on your site to use up some desperate looking bananas. So glad I checked. I didn't notice the WHITE whole wheat flour until after I was finished (and wondering why my batter looked so much darker than the photos), but despite that, these are still tasty. I admit, i sprinkled a little white sugar on the top when they were warm to sweeten them up just a tad. Thanks again for supplying me with healthier versions of things I love.

Gina, this is definitely a favorite in our household! I can't BELIEVE I've been making banana bread with so much sugar and fat for so long and it's so unnecessary with a recipe like this! I made muffins, baked for 20 min. Perfection! So moist, soooo soft and great tasting. Thank you!

Gina, I made an entire Mother's Day "skinny taste brunch" for two wonderful Moms in our family. I used a 4-loaf pan, since I couldn't find an 8-loaf pan. This recipe was absolutely delicious! We served 2 of the 4 loafs with dessert(no bake skinny taste cheese-cake). I wrapped up the two extra loafs, placed ribbon around them, and gave them as their Mother's Day favors.

Just made these tonight, amazing! I used a cup of the flour and 1 scoop protein powder, and then 1/4 c. brown sugar and 2 tsp. truvia. But I may have added a few more mini chocolate chips! But either way these are delicious. Staple item in my kitchen now!!!

Thank you so much for the recipe! it's so easy to make my family loves it too! especially my 3 year old toddler he said to me, "mommy it's very yummy i like it" and then he get another one. I will also share this to my friends tommorow. The result of what i baked is soft and chewy in the inside and there's a bit of crisp on the outside, it's PERFECT!

I made these yesterday and they're delicious! I made them in a regular muffin pan, but for some reason they came out very small. I followed the recipe and directions exactly, any idea why this happened? They didn't seem to puff up/rise much. But they were still so yummy! Just trying to figure out what happened so I can avoid that from happening the next time I make them :-)

I made these the other day and for me, they tasted a little bland. I think it just needed a little spicing. Would recommend cinnamon, nutmeg or maybe some allspice? I'd like to see what anyone would recommend.

Love these. Made them Saturday. Didn't have any mini chocolate chips so I used 1/3 cup of semi-sweet chips instead. I hope you don't mind that I shared it (with a link to this page) on My Fitness Pal.

FYI to those wanting to know about the temp/time for muffins. I baked mine at 325 for 30 minutes in a convection oven and they were fine. Next time I might check them at 25 minutes, but I think they will need a little more time than that.

I made these as muffins today during Hurricane Sandy to get rid of some very ripe bananas. So yummy! I baked mine at 325 for 30 minutes as well. I got 10 regular muffins out of the batter. Here's my pic: http://t.co/7Nccgat2

Made these this weekend in my V-day cupcake tins and they were AMAZING!!! Thank you so much for all your recipes and skinny takes on all your meals!!! I can't get enough!!!! My son and stepdaughter are such picky eaters, it's great to cook healthy for them and stay within my WW points at the same time!!!Maria

I just made this this morning and they did NOT turn out well - I used regular muffin pans with paper liners and they didn't seem to cook through, even after a clean toothpick test. Plus they don't peel off the paper. Do they have to be done directly in the pans?

just made these for my husband for valentines day, I used a mini heart muffin tin, got 12 out of it, and measured out to 1/4th cup muffins :-) and they are awesome! I used liquid egg whites and it turned out to be the same amount of calories so YAY. and they had less sugar, and sodium. mine only have 94g of sodium and 12 grams of sugar. but these turned out great!

I've recently made these and brought them home for family day weeekend, my mom , dad, and boyfriend loved them. I am currently making some more to bring home again for my reading weeek. I love this site !